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how to freeze strawberries

How to Freeze Strawberries 3 ways

how to freeze strawberries to enjoy the fresh flavor all year long!
Course Beverage, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
freeze time 2 hours
Total Time 2 hours 15 minutes
Servings 20
Calories 121kcal
Cost $30


  • large rimmed baking sheet
  • wax paper or parchment paper
  • zip lock bags
  • mason jars or other freezer safe containers
  • paring knife
  • optional: strawberry hull or straw to remove stems


Method 1: Flash Freeze (no sugar)

  • 8 quarts fresh strawberries or as many as desired

Method 2: Dry Pack

  • 8 quarts fresh strawberries
  • 2 ⅔ cups sugar more or less depending on preference

Method 3: Simple syrup

  • 8 quarts fresh strawberries
  • 8 cups water
  • 8 cups sugar


Method 1: Flash Freeze

  • Wash and hull strawberries.
  • Lay out to dry on paper towels.
  • Line baking sheets with waxed paper or parchment paper and place dried strawberries on pans. They should be close, but not touching.
  • Place in the freezer until frozen.
  • Bag and use all year long.

Method 2: Dry Pack

  • Wash and hull strawberries, blot dry.
  • Place berries in a bowl.
  • Sprinkle with sugar and gently stir until sugar is dissolved.
  • Place in bags, get as much air out as possible and seal.
  • lay flat in the freezer.

Method 3: Simple Syrup

  • Make simple syrup by combining water and sugar over low heat until sugar is dissolved. Cool completely, store in the refrigerator for up to a week. Best to do this before picking your strawberries, so it's ready to go.
  • Wash and hull strawberries.
  • Put the berries in a jar or other freezer container. They should be packed tightly, but don't smush them!
  • Pour the simple syrup over the berries until they are covered. Make sure you leave ½ inch of 'head room' to allow for expansion in the freezer.
  • Loosely cover (finger tight), and freeze.



***Nutrition Information is APPROXIMATE as there are 3 different options and it doesn't cover all three***
***The amount of time for strawberries to freeze depends on which method you're using. So the time on the card is approximate***
  • rinse before hulling/removing stems to avoid water getting into the berry.
  • A straw or strawberry huller is a great tool for taking off the stems, but not necessary.
  • Strawberries can be frozen whole, sliced, chopped, or pureed.
  • Don't overstuff the bags. Keeping them so you can lay it flat maximizes space in your freezer. Keeps things neat and organized!
  • Double bag for extra protection and to prevent leaks when thawing. Don't forget to label!
  • If using jars, leave ½ inch of 'head space' to allow for expansion.
  • If using syrup, make it ahead of time. It keeps for about a week in the fridge. 
  • You can make the syrup 'lighter' or less sweet by using 3 parts water to 1 part sugar, instead of half and half.
  • You'll need about ⅓-1/2 cup of simple syrup per pint of prepared strawberries.
  • You can use a sugar substitute such as stevia, Truvia, Erythitol, Xylitol, etc. instead of sugar. It will not do anything for the preservation of the berries, but they will be sweet. You can also use a sugar substitute for your simple syrup. I have never had any issues with my strawberries being discolored or not preserving well, and I don't use any sugar or sugar substitute (method 1).
  • These methods can be used with other berries too, think raspberries, blueberries, blackberries.


Calories: 121kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 579mg | Fiber: 8g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 223mg | Calcium: 61mg | Iron: 2mg